JEWEL

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND LIVE SMALL FLIES ON THE PREMISES. 60 IN THE CHEF'S KITCHEN, 75 IN THE PRODUCE PREP AREA (2ND FL), 9 IN BAKERY AND 5 IN THE MEAT DEPARTMENT. INSTRUCTED TO ELIMIMATE ALL SMALL FLIES, CLEAN AFFECTED AREAS AND RECOMMENDED CONTACTING PEST CONTROL FOR ASSISTANCE. SERIOUS VIOLATION 7-38-020

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, PROPERLY DESIGNED AND INSTALLED - Comments: FOUND NO HOT WATER (59.1F)AT THE MEN'S RIGHT WASH BOWL, LEFT WASHBOWL WAS INOPERABLE-TOP OF THE FAUCET WAS MISSING AND NO HOT WATER AT THE LEFT WASHBOWL (TOTAL OF 2) IN THE WOMEN'S TOILET ROOM. INSTRUCTED TO FIX AND MAINTAIN WASHBOWLS. SERIOUS VIOLATION 7-38-030

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: FOUND PREVIOUS MINOR VIOLATIONS NOT CORRECTED AND/OR MAINTAINED FROM REPORT #1114913 DATED JULY 08, 2013: 32-MUST SAND OR REPLACE CUTTING BOARDS IN CHEF'S KITCHEN PREP AREA WITH DEEP, DARK GROOVES. 33-MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF COOLERS, CABINETS AND EXTERIOR OF COOKING EQUIPMENT IN CHEF'S KITCHEN. 34-MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS THROUGHOUT. FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN STOCK AND PREP AREAS. 38-MUST INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HANDWASHING SINK IN THE 2ND FL MEAT PREP AREA. 40-MUST PROVIDE AND CONSPICOUSLY PLACE INTERNAL THERMOMETERS INSIDE OF THE COOLERS IN CHEF'S KITCHEN. INSTRUCTED TO CORRECT AND MAINTAIN ALL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST CLEAN AND MAINTAIN STORAGE RACKS AND INTERIOR OF COOKING EQUIPMENT IN THE CHEF'S KITCHEN AND STORAGE RACKS IN THE BAKERY AND MEAT DEPARTMENT.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST REGROUT FLOORS IN FRONT OF PREP REACH IN COOLERS (COOLERS ARE BEING USED FOR DRY STORAGE)AND COOKING EQUIPMENT IN THE CHEF'S KITCHEN PREP AREA.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE VENTS, WALLS AND CEILING IN CHEF'S KITCHEN, BAKERY AND MEAT PREP AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST FIX AND MAINTAIN THE LEAK AT THE SANITIZING COMPARTMENT ON THE 3-COMP. SINK, THE P-TRAP ON THE EXPOSED HAND WASHING SINK IN THE CHEF'S KITCHEN PREP AREA AND AT THE MIXING VALVE AT THE EXPOSED HAND WASHING SINK IN THE 2ND FL MEAT PREP AREA.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST ELIMINATE CLUTTER AND ORGANIZE REAR STOCK AREAS ON THE 1ST AND 2ND FL PREP AREAS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SAND OR REPLACE CUTTING BOARD IN CHEF'S KITCHEN PREP AREA WITH DEEP, DARK GROOVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF COOLERS, CABINETS AND EXTERIOR OF COOKING EQUIPMENT IN CHEF'S KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS THROUGH OUT, FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN STOCK AND PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HANDWASHING SINK IN THE 2ND FL MEAT PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HANDWASHING SINK IN THE 2ND FL MEAT PREP AREA.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVE FOOD HANDLER STOCKING SALAD BAR WITH NO HAIR RESTRAINT. MUST PROVIDE.

FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: FOUND PREP COOLER IN CHEF'S KITCHEN NOT ABLE TO MAINTAIN THE PROPER TEMPERATURE. AIR TEMPERATURE WAS 59.5F. INSTRUCTED TO HAVE UNIT FIXED SO THAT IT MAINTAIN AN AMBIENT TEMPERATURE OF 40F OR LOWER. UNIT WAS TAGGED AND CAN NOT BE USED UNTIL REINSPECTED BY CDPH. MUST FAX LETTER TO 312-746-4240 OR EMAIL US AT [email protected] WHEN COOLER HAS BEEN FIXED. CRITICAL VIOLATION 7-38-005(A)

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: FOUND BEANS, PASTA SALAD, CHEESE AND COLESLAW WITH CHICKEN INSIDE PREP COOLER ABOVE NOT AT THE REQUIRED TEMPERATURES. TEMPERATURES RANGED FROM 62.3F-66.8F. ALL ITEMS WERE DISCARDED OF, A COMBINED APPROXIMATE WEIGHT OF 5LBS. AND VALUED AT $18.00(PER MANAGER ON DUTY.) CRITICAL VIOLATION 7-38-005(A)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST SAND OR REPLACE CUTTING BOARD IN CHEF'S KITCHEN PREP AREA WITH DEEP, DARK GROOVES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: MUST DETAIL CLEAN AND MAINTAIN THE FOLLOWING: INTERIOR OF COOLERS, CABINETS AND EXTERIOR OF COOKING EQUIPMENT IN CHEF'S KITCHEN.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: MUST DETAIL CLEAN AND MAINTAIN THE INTERIOR OF ALL FLOOR DRAINS THROUGH OUT, FLOORS IN THE CORNERS AND UNDER/AROUND ALL HEAVY EQUIPMENT IN STOCK AND PREP AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: MUST INCREASE THE HOT WATER PRESSURE AT THE EXPOSED HANDWASHING SINK IN THE 2ND FL MEAT PREP AREA.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: MUST PROVIDE AND CONSPICOUSLY PLACE INTERNAL THERMOMETERS INSIDE OF THE COOLERS IN CHEF'S KITCHEN.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: OBSERVE FOOD HANDLER STOCKING SALAD BAR WITH NO HAIR RESTRAINT. MUST PROVIDE.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND SINKS NOT CLEAN AT PRODUCE PREPARATION AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN/MOPPED BY SUSHI STATION AND BAKERY.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLUTTER INSIDE PRODUCE PREPARATION AREAS.(BOXES,ETC.)

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: FOUND SINKS NOT CLEAN AT PRODUCE PREPARATION AREAS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN/MOPPED BY SUSHI STATION AND BAKERY.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND CLUTTER INSIDE PRODUCE PREPARATION AREAS.(BOXES,ETC.)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Inspector Comments: FOUND FLOORS NOT CLEAN INSIDE 2ND FLOOR MEAT WALK IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: Inspector Comments: FOUND SOME CLUTTER INSIDE WALK IN COOLER ON SHELVING UNITS. (2ND FLOOR MEAT WALK IN COOLER)(GLOVES,ETC.)

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN INSIDE 2ND FLOOR MEAT WALK IN COOLER.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND SOME CLUTTER INSIDE WALK IN COOLER ON SHELVING UNITS. (2ND FLOOR MEAT WALK IN COOLER)(GLOVES,ETC.)

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS - Comments: FOUND FRUIT FLIES ACTIVITY AT PREMISES. FOUND FRUIT FLIES ON WALLS AT BAKERY, SEAFOOD AREAS, AND PRODUCE AREAS. OBSERVED ABOUT 50 FRUIT FLIES. CITATION ISSUED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: FOUND FLOORS NOT CLEAN AT FOLLOWING AREAS: BAKERY, PRODUCE, AND MEAT/SEAFOOD AREAS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: FOUND SMALL LEAK AT P-TRAP AT MEAT PREPARATION AREAS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: FOUND MOPS AND BROOMS NOT STORED PROPERLY AT DELI AREAS AND INSIDE DAIRY WALK IN COOLER. FOUND PRODUCE PREPARATION AREAS NOT CLEAN. PRODUCE PREPARATION AREAS NEED CLEANING AND ORGANIZING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Correct By: Thursday, June 28, 2012 Violation Codes: Inspector Comments: Wednesday, March 28, 2012 Violation Type: Observation Type: Out Correct By: Thursday, June 28, 2012 Violation Codes: Inspector Comments: FOUND INTERIOR OF REACH IN COOLERS NOT CLEAN DELI AREAS.(FOOD DEBRIS).